CELERIC/APPLE SALAD – waiting to try this – sounds very good
2 tbl Apple-cider vinegar
2 tsp Coarse mustard
2 tsp Honey
1 x Shallot, chopped
1/2 tsp Black pepper
1/4 cup Canola oil
1 x Celeriac root
2 tbl Lemon juice
2 x Green apples, shredded
1/3 cup Nonfat yogurt
1/4 cup Red onions, diced
2 cup Spinach, shredded
1 cup Radish, sliced
Method :
Place the vinegar, mustard, honey, shallots, and pepper in a blender container. Process on high speed until well mixed. With the blender running, slowly pour in the oil to form an emulsion.
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SWISS CHARD GNOCCHI IN TOMATO CREAM |
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2 tsp. butter In 8″ skillet heat butter over medium high heat until bubbly and hot; add shallots and saute until softened, 1 to 2 minutes. Transfer shallots to medium mixing bowl; add flour, ricotta cheese, 2 ounces Parmesan cheese, the egg, Swiss chard, nutmeg and pepper and mix well to form dough. Divide dough into 4 equal portions and roll each into a rope about 3/4″ diameter; cut each rope into 1/2″ lengths and, using your thumb and forefinger, press the middle of each piece together to form an indent. In 3 or 4 quart saucepan bring water to a boil; drop in gnocchi, a few at a time (water should continue to boil as gnocchi are added); when gnocchi rise to the surface, cook until al dente, 5 to 7 minutes. Using slotted spoon, remove gnocchi from water and arrange on serving platter. Top with Tomato-Cream Sauce and, using 2 spoons, toss to combine, sprinkle with remaining 2 teaspoons Parmesan cheese and garnish with basil leaves. Makes 4 servings. Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard. |
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